Rocco Gizzo
There are some dishes that make sense the second they hit the table, and Clams Oreganata Dip is one of them. This is the briny, garlicky spirit of clams oreganata turned into a shareable Italian-American dip. Put it out when people are coming over and let the table do the rest. It fits naturally into a Christmas Eve seafood spread. For me, this is the sweet spot: familiar enough to feel like comfort food, but good enough that you are already thinking about the next bite. That is the kind of cooking I want this site to be full of — approachable, full of flavor and never precious about itself. Make it, tweak it to your taste and have a little fun with it. That is the whole point.
Seafood
Clams Oreganata Dip
Clams Oreganata Dip keeps seafood front and center with plenty of flavor and a recipe that feels special without getting fussy.
Ingredients
- Breadcrumb Mixture
- 2 cups Italian Seasoned Panko
- 2 tbsp melted butter
- 1.5 tsp garlic powder
- 1.5 tsp dried oregano
- 2-3 tbsp chopped parsley
- 1/2 lemon zest
- Salt & Pepper to taste
- Olive Oil as needed
- Clams
- 1.5 lbs fresh chopped clams or 28oz can
- Olive Oil
- 1 tbsp butter
- 2 small shallots finely diced
- 4 garlic cloves grated
- 1 tbsp Calabrian Chili paste
- 1/2 tbsp fennel seeds lightly crushed
- 1/4 tsp red pepper flakes
- 1/4 cup white wine
- Zest and juice of 1 lemon
- 1/4 cup chopped parsley
- 1 tbsp fresh oregano finely chopped
- Salt & Pepper
Instructions
- Add all the breadcrumb ingredients together in a bowl. Drizzle with olive oil, and mix together until the breadcrumbs resembles wet sand (adding more olive oil as needed). Then set aside.
- Heat a large skillet over medium heat and drizzle with olive oil and butter. Once hot, add the shallots and cook until softened and translucent. Then add the Calabrian Chili Paste, grated garlic, fennel seeds, and red pepper flakes. Cook until fragrant
- Deglaze the pan with white wine and 1/2 the lemon. Cook until the wine reduces (about 2 minutes).
- Add the clams and remaining juice. Cook just until heated through (about 2-3 minutes). Then fold in the 1.5 cups of your breadcrumbs, the chopped parsley, chopped oregano, and lemon zest.
- Transfer to a shallow baking dish (or pie pan). Then top with a few cubes of butter and the remaining breadcrumbs. Drizzle with olive oil and bake at 400º for 15-20 minutes, then broil for 2-3 minutes.
- Once done, garnish with fresh parsley and a drizzle of olive oil.
Did You Make This Recipe?
Pick your stars and tell me everything.